Polish Meat Balls Recipes

Steps:

• 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
• 2. Finely dice both onions. Put half of onion in big mixing bowl.
• 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
• 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
• 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
• 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.

Steps:

• Mix all ingredients for the kotlety in a bowl till everything comes together.
• Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
• Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
• Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
• Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
• Once all the kotlety are cooked, put them to the side.
• Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
• Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
• Serve kotlely, pour sauce on top.

Steps:

• Chop onion and sauté in 1 stick margarine until very soft.
• Drain and reserve margarine.
• Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.
• Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
• Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.
• Drain and enjoy.

Steps:

• Preheat oven to 350°. Combine broccoli, potatoes, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with sausage. Shape beef into 1-in. balls; arrange over top. Pour broth over casserole; sprinkle with lemon-pepper seasoning. Bake, uncovered, until meatballs are no longer pink, about 40 minutes.